Get ready for the Restaurant Catering Workshop (RCW) in Austin! In this episode of the Catering Cage, Erle sits down with Cherryh Cansler and Kelly Grogan to preview what’s ahead at this year’s event and talk about why catering is becoming a critical growth channel for restaurants.
We cover the crowded tech landscape, how brands are balancing third-party with first-party, practical ways to align the C-suite with on-the-ground catering teams, and the key sessions that will define this year’s workshop.
The conversation also explores how the CaterLinked community is helping operators year-round — creating a space for education, sharing strategies, and building relationships that make catering stronger across the industry.
Join the fastest-growing catering community for restaurants. It’s free to join and built to help you grow smarter and faster. Sign up and download the app at CaterLinked.com.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Narrator (00:01):
Ladies and gentlemen, welcome to the Catoring Cage.
The lights are on, the crowd isroaring, and the industry's
toughest questions are steppinginto the ring. So strap in
because the bell is about toring.
Erle Dardick (00:21):
This is us. We're here welcome to another exciting
episode of the catering cagetoday. I've got Shira. I've got
Kelly. We're gonna talk aboutall things Austin.
We're gonna talk about the cityof Austin because, like, that's
a fun city. We're gonna talkabout fast casual. We're gonna
talk about restaurant, catering,workshop. Kelly wanna hear what
what you're up to. It's been agreat summer.
(00:42):
Like but first of all, like,how's summer? Kelly, what did
you do all summer?
Kelly Grogan (00:45):
Gosh. You know, the summer was a busy one. I
felt like I I talked a lot aboutcatering all summer, which a lot
of times people think it's aslow month, but, man, catering
was rocking all summer long. Soso that was good. Know, I was a
bunch of family occasions.
I've got baptisms and weddingsand engagement, you know, you
name it. And so I'm just justtrying to keep up.
Erle Dardick (01:06):
Well, you're everywhere. I I have to be
honest. Like, you are cateringthese days. I love I love it.
I'm because I'm out kayaking.
I'm thinking about how I'mgoing, like, Kelly's got Kelly's
catering. Been there, done But Ido want to talk about some gaps,
Kelly. We're going to get intothat a little bit because I just
feel like catering is still thisgiant word that people throw
(01:27):
around, it just means so manydifferent things to so many
different people. And I want totalk about that a little bit.
So.
Sure. How about you? Like what'shappening all summer? What did
do?
Cherryh Cansler (01:37):
It's been a whirlwind here also. We're crazy
busy at Fast Casual, gettingready for the Fast Casual
Executive Summit and theRestaurant Catering Workshop.
And personally, I took my oldestson to college a couple weeks
ago. My 13 year old niece movedin, took his room. So, I'm
raising a daughter now alongwith my other son.
(01:59):
It's been crazy and she'ssavage. She's, you know, makes
fun of what I wear and what Isay. And so it's a lot different
than having two boys.
Erle Dardick (02:10):
You got a girl in the house now.
Kelly Grogan (02:11):
Well, that's great.
Cherryh Cansler (02:12):
It is great. It's great. We go get our nails
done. She does some girl stuff.
Erle Dardick (02:16):
Yeah. That's nice. That's nice.
Cherryh Cansler (02:18):
My hair flipping going on from the both
of us.
Erle Dardick (02:22):
Well, it's great to have you on the show today,
I've been listen, what have Ibeen doing? I've been on Cortez
Island this summer enjoying thethe just supernatural British
Columbia, reconnecting like, youknow, chop wood, chop no, chop
wood, carry water. Yeah, carrywater, chop wood.
Cherryh Cansler (02:40):
Yeah,
Erle Dardick (02:42):
just in nature. It's been so nice, but you know,
always like, you know, cateringseeps into my thoughts all the
time. Even when I'm up there,you know there's things coming.
And you know this is a reallygreat time to talk about Kelly
like this market a little bit interms of what's happening.
Before we do that, let's justlet's just say this.
We've got the restaurantcatering workshop coming up on
what are the dates?
Cherryh Cansler (03:03):
October in Austin, right after the Fast
Casual Executive Summit, whichis also in Austin, October. So
two of us in one.
Erle Dardick (03:13):
So back to back. And this is a riff off of last
year, right? Because we kind ofresurrected this whole thing
last year, which I think was agreat success. And Kelly, you're
running all the content, Ithink, in terms of helping to
organize people and all that.How's that going?
Kelly Grogan (03:28):
Yeah. I think we've got some really great
partners and really greatcheerleaders that are wanting to
be part of this conference andcontinue just sort of the
education and make it a spacewhere everybody can be learning
and growing with and from eachother. And so I think not only
the sponsors that we have in theroom, but also I think some of
the speakers that we have, We'vegot experience coming from all
(03:52):
different phases of catering,all different angles of it. And
so I'm really excited about justsort of that that knowledge
share, which I think I'm gonnatry I'm gonna steal that from
you. I think you've said thatbefore, But that knowledge share
and knowledge exchange that'sgonna be happening in the room.
Erle Dardick (04:07):
Yeah. And and we learned last year, Kelly. Right?
Like, was a there was a widespectrum of beginners versus
experienced brands in the room,and we that that was some
feedback we got from from theattendees, you know. So so are
you addressing that?
Like, you doing some advancedstuff and some non advanced
stuff? Like, what what are youthinking?
Kelly Grogan (04:24):
Yeah. I think it's, you know, definitely on
the content side of things,tackling it from, you know,
sales, marketing ops. You know,obviously, you've got a great
segment in there on thetechnology piece as well. But I
think that we really structurethe content so that there are
key takeaways. I expecteverybody to be running out of
ink in their pens or typing awayfeverishly with the tips and
(04:46):
tricks that we have coming justbecause it is something where
regardless of what stage you'rein, I think that the speakers
are gonna be able to frame theirexperience and their tips and
tricks in ways that everybody inthe room is gonna be able to
say, okay, I could see how Iwould apply that in my space.
I think the other interestingthing is that we've got, you
know, different cuisine typesand different types of caterers
(05:07):
in the room. So, you know,whether it's a breakfast caterer
or it's somebody that is fullservice that's doing events, or
maybe it's some of those, youknow, just drop off and that's
all they do. I think we'rereally going to be able to sort
of showcase, you know, how youwould take these tips and tricks
and apply them in your day today and apply them Awesome. To
get
Erle Dardick (05:25):
And so Shira, so how's it going? And, like, how's
the event going? This is secondyear. How are feeling?
Cherryh Cansler (05:30):
I'm feeling really great. I am always like,
I'm a numbers person, so I'malways, like, back there going,
like, how many people we have?Know, we a home run for us would
be over 100 attendees, and weare way ahead where we were last
year at this time. We're like 30people ahead. You know, we don't
want to ever go over 150 peoplebecause we wanna keep it at that
(05:54):
workshop, but people are excitedabout it, already booking
hotels.
We've just a variety of brands.I'm excited because to your
point earlier, there's somesmaller brands, medium, larger
brands. You know, we haveTeriyaki Madness and Cowboy
Chicken and Dog House. And thenwe have some of the, you know,
Costa Vida and Bagel brands. Sowe have some of the larger
(06:14):
brands too that aren't huge.
You know, we have McAllister'sDeli. So there'll be a lot where
no matter where you are in yourcatering journey, think you can
really dial in with someone, atleast one person there will be
able to help. You know, I thinkeverybody's going to be able to
connect. And
Erle Dardick (06:30):
how about shout out to our sponsors? We?
Cherryh Cansler (06:33):
We deliver that as our number one, our top dog
this year. So they were lastyear too, and we're excited and
honored to have them back. Wehave our whole lineup, our
caters in, and we have just avariety of sponsors back and we
still have a couple ofsponsorships left, filling up
(06:55):
pretty much, but we have acouple panels left that we could
use a sponsor to moderate apanel if they're interested, but
Erle Dardick (07:02):
we're
Cherryh Cansler (07:03):
rocking and rolling. Kelly has been our
content queen baby, and she'sgetting it out of the park.
Erle Dardick (07:08):
Awesome. Awesome. Hey, Kelly, before we dive into
more content, I wanted to Hey,sure. Can we talk about the
partnership with CaterLink andwhat that's all about? Kelly, I
know you're supportingCaterLinked and Gabriel and
Terry have been working reallyhard.
It's been a year now, So it'sone year. I know it was a year.
Well, it'd be a year in Octoberthat we did the workshop and
(07:29):
then Gabriel and Terry came upwith this idea. The way that
it's taken form, we're over 300members there now, which is
super interesting. It's a freecommunity for operators and
we're seeing traction not justin restaurants, which is super
interesting, I think.
So we've actually got some it'scrossing into caterers.
(07:50):
Certainly, convenience stores,grocery has started to show up
here. And what's interesting iswe've got people coming from
other parts of the world, whichI thought was really cool. Yeah.
And so, you know, the ideabehind the Katarning community
is to have a continuingeducation platform throughout
the year, which basicallydovetail dovetails into this
(08:11):
annual workshop that we're doinghere.
And it'll be interesting, sothat's a great partnership. I'm
sure we're very grateful to youand your team and for helping to
set that up. So I look forwardto activating the Caterlink
network. Everybody should be atthis workshop. It really should
(08:31):
be.
And then I guess the question iswhy? And so this is really the
conversation, Kelly, I think interms of this workshop. As we
know the market now is morecrowded, certainly on
technology. There's so manyordering platforms for catering
now. And we're seeing thisconvergence.
(08:54):
We're seeing light versions, wesee these enterprise versions,
there's all this differentstuff, and some of it's working
and some of it's not working,nobody really wants to talk
about it. And we're going becareful in that. I've learned my
lesson. The conversation aroundtechnology is the best practices
of it, not any one company, justsort of what are the standards.
(09:16):
And I think it's all shaking outin terms of this consolidation
of tech, which is reallyinteresting.
So that's always a dance. It's ahard conversation. But what is
the difference this year to lastyear from your perspective in
terms of putting this contentstream together?
Kelly Grogan (09:33):
Yeah. I think that when we're looking at the
content and what we have and whois going to be in the room, I
think it really is about sort ofthat, you know, recognizing
there isn't a one size fits allwhen it comes to technology. And
technology is not something thathappens overnight when it comes
to any process inside of therestaurant. And so the approach
(09:55):
that we were really taking onthe content this year was how do
we make it so that there arethese key takeaways regardless
of what team or departmentyou're sitting in, that you can
take something back andimmediately implement it from
there. Highly focused on, Iwould say the education piece of
people telling their stories of,you know, whether it's the the
(10:15):
CEO that's sitting in the room,or it's the actual director of
catering that's manning,managing catering sales
managers, or it's the, you know,the catering sales managers that
are in the weeds inside of theaudience.
And so I think this year, wewere really specific in the way
that we were sort of pairingthose roles and positions
together
Erle Dardick (10:33):
so
Kelly Grogan (10:33):
that you could find a way to connect the CEO of
a company and a catering salesmanager so that even from a
leadership standpoint, acatering sales manager knows
what to ask for from that CEO.And that CEO knows how to better
support that catering salesmanager that's sitting inside of
the office. And when we'retalking about some of the gaps
that are in the industry rightnow, the sheer just management
(10:55):
of catering, regardless of whatany of those things and how do
we work together collectively asan entire corporate team is
something that I think is Ipersonally love to focus on
because I'm the first one to saythat catering sales manager,
that's one of the toughest jobsin the industry, right? You you
all you get told is just getmore orders, get more orders,
get more orders. And and if youdon't have the tools or support,
(11:18):
it can be very difficult to dothat.
And so I I know that especiallyon the catering side of things,
you guys have tapped into somevery important segments of it's
not all about technology and andyour catering sack. It's it's
how do you work together as ateam to truly make catering part
of your business. And that's notone size fits all.
Erle Dardick (11:37):
Right. Strategic alignment is the thing. Well,
love it because you're talkingabout creating engagement
between the C suite and thepeople doing the work. Many
organizations I go into, it'sstill disconnected. There's
always a catering champion, ahero in there.
(11:57):
Know them. Many of them come toour workshops and we know who
those people are. And we've beenwatching them grow as leaders.
So over the years they've been,they've been growing, they've
been nurturing, they started offas catering sales managers,
they've become director ofcatering now. And I'm going like
C suite, like when is the chiefcatering officers around the
corner?
Like who and when, Chipotle isdoing their thing. Everyone's
(12:21):
doing catering. Everyone's doingcatering. Sales are soft in all
channels. Let's face it.
So catering is catering,catering, catering. It always
surfaces up. And I find itamazing, just now watching
people really get this idea thatthe average order sizes are $420
Like how many takeout orders doyou need for that? That's some
(12:42):
of the subtleties. But the thingis when you're taking orders at
$420 a crack on average, andyou've got like seven of those
tomorrow.
Okay. Yeah. Right. And likedifferent business. You said it,
Kelly.
I didn't say it. You said it.And I'll tell you not only
different business, butcompeting for resources within
(13:04):
your existing operation. Howmany let's call it $420 times, I
don't $4.20 is easy catersnumbers, let's say average,
let's call it 10 orders. Sothat's $4,200 a day.
How many back to back $4,200 adays do you have to have before
(13:25):
somebody says, wait a minuteguys, this is half our business.
Where's my chief cateringofficer? Like, how many of
those?
Kelly Grogan (13:33):
Yeah. I mean, I I think it you know? And and it
depends. Right? Depends on thesize of the organization,
depends on it.
But, you know, when you'relooking at those types of
numbers, I mean, think that somerestaurants don't even do that
with their regular business.
Erle Dardick (13:48):
Right? I know. I know.
Kelly Grogan (13:49):
But and those restaurants will have a CEO or a
COO. And and so looking at itfrom a a catering perspective,
it's like if you take the timeto internalize that this is a
growth channel for yourbusiness, and and you see that
and you want that and yourecognize the many benefits,
that's when you have to startdoubling down and investing in
(14:10):
that because that's otherwise,it's it's sloppy. It feels
really hard. It becomes taskingon operations. And so, gosh, I
mean, I I would hope you get twodays like that, and suddenly you
say, wait a minute.
This is an important thing thatI should be looking at.
Erle Dardick (14:25):
Right. I'm talking to some operators where catering
is coming up on 25% of theirsales. And there's room to go.
And then I get brands who callme, Earl, we just want to get to
6%. And I'm going, okay, well,that's good, 200 locations.
But here are some people in yourspace that are doing 25, and
(14:47):
they're going like, do you mean25? And going like, they've been
at it for longer. It's in theDNA. It's deep in the culture.
They've been investing fordecades.
And now the payoff is so greatfor them because in this
environment, as we're alllearning, that catering is just
such a core, it's core to thestrategy now of restaurants for
sure. But I think all foodservice operators, you know?
Kelly Grogan (15:10):
Yeah, I think it's got to be similar, Sharon, you
probably see this in just sortof that fast casual space. But
it's almost like the tippingpoint of when does opening a
restaurant not become sodifficult? Right? Like, when
you've got okay. You're growingand you're at five units and six
units, and then suddenly you getto that, you know, 15 to 20
units, and you sort of flip thescale.
(15:32):
I feel like catering is probablysimilar to that. Right? When
you're at that sort of 6% mark,you know, lower than that, it's
still kind of an afterthought.You're struggling. Those those
$4,000 days, they they're verydifficult, and and the whole
team struggles.
Yeah. But then suddenly, as soonas you hit that breaking point
where it's like, okay. Wait aminute. This is consistent
(15:52):
revenue for us, like, we'rewe're growing. I think it it
starts to get easier as you seethat number grow and become more
consistent and more part youknow, an important part of the
business.
Cherryh Cansler (16:03):
Yeah, I think the especially right now in the
fast casual industry, the brandsthat are taking the time and
adding catering from thebeginning, even maybe not
waiting until they have 10,maybe it's even two or three. I
was just, we were just on mylast podcast, Fast Casual Nation
with the CEO of Lime Fresh withPatrick, and they have 10, I
(16:24):
think he said, but he's got adirect, you know, two dedicated
catering people, one in theOrlando area and one in the
Miami area, and they only have10, but they're doing a huge
amount of catering. He was like,when I asked him about catering,
he was like, oh my gosh, it isjust exploding. And so they
might not have the chiefcatering officer yet, but it's
(16:45):
headed in that direction.
Kelly Grogan (16:46):
And so
Cherryh Cansler (16:46):
I think a lot of these other up and coming
smaller brands are seeing thatif they want to get
Narrator (16:51):
to
Cherryh Cansler (16:51):
that unit that has 20 or 30 or 40, they're
going to have to invest incatering. And it's an easier
way. It's just a revenue streamthat it's leaving money on the
table when you're not doing it.So I feel like all these brands
that I've been interviewinglately, it's catering is you
know, third party and cateringare their their big pushes right
now.
Erle Dardick (17:11):
Yeah. Well, Patrick's been there forever.
Mean, he's been at, know, it'swhy his numbers are so good,
but, you know, you should tellhim, Earl said, you know, hey,
Patrick, you should change thename to, like, Lime Fresh and
Catering Company. Try that.
Cherryh Cansler (17:23):
It might work. Might work.
Erle Dardick (17:24):
All of a sudden.
Cherryh Cansler (17:25):
He's really pushing it hard. He said, you
know, catering is.
Erle Dardick (17:29):
Is what they're focused
Cherryh Cansler (17:29):
on right now.
Erle Dardick (17:30):
Yeah. All of a sudden, a 20% lift on sales just
by putting the word catering inyour name. I mean, can you
imagine? I mean, really? That'sa very difficult thing for
restaurants to get in theirminds.
Cherryh Cansler (17:42):
Well, they're a twenty one year old brand, And
so he's probably thinking, Oh, Idon't want
Erle Dardick (17:48):
I don't want know, I know, it's like, you know, the
world has changed here. Know,it's like it's changing so
rapidly. I mean, I think theconvergence between all food
service operators is, you know,sales are so thin and, you know,
in each individual channel ontheir own that you have to go
all the channels to makeanything work today. And then
you've got this hybrid operationbetween what are first party
(18:10):
transactions in these channelsversus these third party
partnerships. Where do you makeyour money is the question.
I think that the jury's not outon that yet. We're still trying
to understand what is the rightmix for an operation.
Cherryh Cansler (18:28):
Last week we just reported on Chipotle
launching their, I guess it'skind of baby catering, for four
to six people. And I thought,well, haven't they already been
doing their make their ownburrito bowls? And I guess not,
the thing was, this was a playto get to the smaller, Catering
sounds overwhelming of an officeof 50, but if you have six
(18:51):
people at your house, you canstill do catering.
Erle Dardick (18:54):
Well, they have all the data. They must know
that their customers must wantcustom burrito bowls at the
boardroom table, or theywouldn't be doing it, I suppose.
But, you know, I I, you know, Iguess if you can set it up,
like, with, like, sort of a aburrito bar kind of situation,
it works. Right? So people cankinda make their own stuff, and
that's no different than what,you know, Red Robin's done, for
(19:14):
example, with their burger bars.
You know?
Cherryh Cansler (19:16):
Right.
Erle Dardick (19:16):
You know, get the burger, you get the condiments,
it's all separate, load it up,make your own burger. So I
think, you know, it's all kindof moving in that direction.
It'll be interesting to see, youknow, what what what you know,
what all these brands end updoing. But I mean, me, catering
is so exciting. Kelly, it's soexciting to watch you flourish
(19:37):
as just a leader in ourindustry, somebody that's rising
above.
Everybody's going to you for,Kelly, how do I do more
catering? And I think it's justwonderful.
Kelly Grogan (19:49):
Yeah, I think for me, it's something I love
talking about. So that hasdefinitely made it easier. But I
think recognizing, you know, thethe importance of it can be just
an absolute game changer when itcomes to restaurants, keeping
the doors open, hiring anothermanager, growing it, like, those
types of things. But I I willsay, Earl, I you've built an
(20:12):
industry and a community aroundit. And I think that that makes
it that much easier when we areall constantly seeing each
other's names and and findingways to collaborate together,
you know, that hasn'tnecessarily existed.
And so while I this workshop isgonna be amazing for doing that
live and in person and andreally getting some just, you
know, raw, conversationsstarted, one of my favorite
(20:35):
things is is seeing just thequestions, the honest questions
pop up inside of CaterLink of,you know, I you know, how I I
got this catering order thatI've been begging for for six
months. And and so being able toshare the tips and tricks back
and forth on that, I think weall know catering is a
relationship driven business.And yes, you need catering, you
need to have your thoserelationships to grow your
(20:57):
business. But I think eveninternally as an industry, those
relationships amongst all of usthat are in catering are, we're
literally helping to raise theawareness and raise the
effectiveness of catering in thespace. So, obviously, kudos to
you, the grandfather ofcatering.
Erle Dardick (21:17):
Great soon to be the great
Kelly Grogan (21:18):
grandfather. You know,
Erle Dardick (21:25):
you gotta connect with your mortality. Look, had
my time. I came through. I hadmy run. I'm very honored just to
continue to be included.
And I would say, this industryhas blown up. I wrote the book.
I did all that. I was very earlythinking in the space, of
course. Was thinking different.
We were thinking differently.And that and that was a great
(21:47):
journey. But, I mean, it's justit's just there's it's so much
it's it's way surpassedanything. Me, I'm just one guy
in this. Like, there's so manypeople that are now, like,
advanced their thinking and justthrough experiencing and doing
and, you know, over the yearsinvesting.
And so and and that's often andand that's like, what would I
(22:09):
call that? That's like a mixedemotion, really, because it's
kinda like, okay. Well,sometimes it's a love hate thing
for me. Like, love it. Andsometimes I go like, what am I
doing?
I hate it. I've just been doingthis for so like, I don't wanna
get another plane, go to anotherconference. But but, you know,
but but the truth is I do, butI'm trying to think, like, what
for? You know? Like, why?
And what I'm trying to do istrying to go, okay. Like, where
(22:31):
is this thing going next? I'mtrying to spend my time there.
Because, you know, there's somany people out there and
amazing leaders like you, Kelly,who you know, you guys can do
the how to circles around me.Like, it's just like, you know,
I don't know how to anymore.
What do I know? 1996
Cherryh Cansler (22:48):
You still know.
Erle Dardick (22:49):
1996 is a long time ago. I don't even think
some of you were born yet, butmaybe you were. I don't know.
Cherryh Cansler (22:58):
I was just getting my driver's license.
Erle Dardick (23:00):
Exactly. Okay, so here we are. So we've got this
CADRLink thing going. We've gotthis workshop happening. If you
have to put a vision out there,mean, I would love to see,
Kelly, and this is a great thingto concentrate on and share,
maybe we can talk more aboutthis, is there needs to be more
C level engagement because Ialways see like year after year
(23:24):
after year it's always thecatering heroes and heroines
that are there, know, andthey're toeing the line for
these brands that have hundredsof locations.
They have very small and leanteams as you know, They're
competing for resources in theseorganizations constantly, and
it's never enough, know, neverenough. And so I think it would
(23:46):
be really interesting to createlike a track in this process,
and maybe this is a next yearthing as opposed to a this year
thing. But I really want tofocus on how do you get C level
engagement within the context ofcatering and bring those cohorts
together and get them talkingabout their businesses together.
Because there are some thatthere's so much learning that
(24:08):
has to happen across thestrategic element, which is
really giving people thecomfort, confidence and
knowledge they need to unlockthe bank. Okay.
Right, Kelly?
Kelly Grogan (24:23):
Yeah.
Erle Dardick (24:24):
Right. Because you need money to get technology.
You need money to get vans. Youneed money to train people, to
hire good talent. Call centerscost money.
Packaging costs money. Manybrands are afraid to do that
because either they're not thereyet, they don't have enough
information and data to makethat investment, or they don't
(24:47):
know how. So they should reallyshortchange the program.
Exactly. And therefore, growthis limited.
So if you want to know why youdon't have catering sales, just
look at what you're doing inyour catering effort. If you're
not putting effort, you're notgoing to sit. I mean, right?
Cherryh Cansler (25:05):
Yeah, but I do think there's a lot of
challenges too. If you're like,like, where do you start? Like
you were saying earlier, Earl,there's just a ton of different
platforms. So if I'm a CEO and Ihave six restaurants, I would
just, I would be overwhelmedwith all the options. Like, I
don't even know
Erle Dardick (25:22):
how Totally. Totally.
Cherryh Cansler (25:23):
The company and they're like, I'll interview
them for stories and stuff,they're like, we don't even
know. Like, everybody's tellingme that I'll I'll solve their
problems. Everybody's trying togive me a subscription that's
20, you know Totally. A monthper store or whatever. It's adds
But that adds up.
Know?
Erle Dardick (25:39):
Oh my god.
Cherryh Cansler (25:40):
They don't know what to they don't even know
where to to go.
Erle Dardick (25:43):
Listen. There's so much fake news, Cheryl. And I
mean, I know we're in the newsbusiness, but I got to say it.
Not pointing fingers at any onecompany. Okay?
There's just, there's a lot ofconfusion and there's a lot of
misinformation. And that's whypeople like Kelly are so
critical. Right? Because Kellyis just, you know, showing
shining the light. She'sshining, though she shines the
(26:05):
light, people still look theother way.
It's like, I know that becauseI, that was, that's my life.
Cherryh Cansler (26:11):
Yeah. Well, what I'm hoping with the, what
this workshop will do is like wesaid, there's all different
levels of sizes and we'rehoping, and Kelly's been working
with them to share theirstories. So maybe, you know, if
you have 20 locations and youcan look and learn what that guy
with the 20 locations did. Whoseplatform are they using? So
we're really hoping that peoplewill be open and willing to
(26:33):
discuss all the good and all thebad, what they've learned.
Other people, you know, we gottatake everybody with us if we
wanna go.
Erle Dardick (26:39):
Yeah, for sure. For sure. And I mean, and, you
know, all yeah. I mean, it doesSome of it begins and ends with
technology. You can't scale aB2B catering program today
without a technology platform.
And that has to play in theecosystem between payments,
point of sale, loyalty, youknow, all the marketplace stuff,
(27:01):
back office. I mean, we know thecomplexity of restaurant
technology stacks, Kelly. We'rein it all day. Right?
Kelly Grogan (27:06):
I mean, we can't it's it's 2025, and we still
can't even get, you know, thirdparties correct, and we can't
get on like, we can't even getsome of the other ordering
channels correct. So it is socomplex.
Erle Dardick (27:19):
The reason is because it's the tail wagging
the dog and that's part of thechallenge. Where we are in our
evolution as an industry and theadoption of technology,
Typically restaurants are slowto adopt and budgets are very
constrained. If you look at theconvenience store industry, for
example, lots of budget fortechnology. As a result, they
(27:44):
are crushing. They're nowstarting to compete.
Seven Eleven is in restaurantbusiness. They should be at Fast
Casual. They should be at ourworkshops. They are part of
CaterLink. Coming.
They have so restaurants need toreally understand that they have
to amp up their investments. Andthis is a hard thing in this
environment because mostrestaurants are underwater now.
(28:08):
It's very difficult. So it'sreally a chicken and egg thing.
Like how do you but the only wayout of it is to get more sales.
There's no other way.
Kelly Grogan (28:15):
Right.
Cherryh Cansler (28:16):
It's old school stuff too. Like like I was
saying, Patrick has hisdedicated people. It's those
people going grassroots
Erle Dardick (28:22):
and going
Cherryh Cansler (28:23):
schools and dropping off. Like I was
telling, thinking the other daywhat I want to do for my next
part of my career. I'm like,maybe I just want to go like be
a caring person and like send,bring sandwiches to schools and,
you know, give coupons. I justthink talk to people all day.
Would be so fun.
Erle Dardick (28:39):
You'd be really good at it. But it is that,
sure. And so the question is,why is it that? This is like
what you just said is so subtleand so important because every
operator, I don't care if you'relike one unit or you're part of
a franchise system and you havesix or 10 units, or maybe you
(29:02):
own your own brand, or maybeyou're a franchisor. The whole
thing is about getting back intothe community.
That's the whole thing.
Cherryh Cansler (29:13):
It's the whole relationship thing, like
everything is.
Erle Dardick (29:15):
Totally. So yeah, exactly. So going local is the
way to get more catering sales.And so that's why people like
Patrick who are doing it right,they have first party effort.
They do answer their phones.
(29:36):
They do take orders. I won'tmention the order management
system they're using, but it'sone of the good ones. There's
lots of good ones. There's a fewout there. They're using that,
and they have been for a longtime.
He invested in infrastructuremany years ago, And now in this
environment, it's paying offbecause he's made the
investment. So great model andsomething we should get Patrick
(30:00):
to get up there and tell hisstory. Will he do that?
Cherryh Cansler (30:04):
I don't know. I probably, I mentioned it to him
today, right off the end of thepodcast. So I told him I'd send
him some info. I'm alwaystwisting people's arms to try to
get him on stage.
Erle Dardick (30:16):
Totally. So, so Kelly, let's dovetail a little
bit into sort of the program forthe day. So, so, so what are we
covering? What happens likefirst night? Oh yeah, we'll get
there.
It's gonna be so fun. We'regonna have, what, what are we
gonna do?
Kelly Grogan (30:26):
Yeah. First night we have our sort of opening
session. Sharon and I are gonnakick it off. I have got a great
presentation queuing up withChristian from Deliver That
Team. And so I think that thatwill, as the kids say, get the
people going.
So I feel really good aboutthat. And that's to set the
(30:46):
stage for you to come on andtalk about catering technology.
Erle Dardick (30:49):
Well, that night? Am I doing it that night? Yeah.
Yeah. Oh, I thought, oh, it'sthat night.
Okay. So okay. Well, that'd befun.
Cherryh Cansler (30:58):
Media your friends at Monkey Media, we'll
be doing that with you, Earl.
Erle Dardick (31:02):
Yeah. With Courtney and Darren. So that's
gonna be fun. I have I actuallywarned them. I said, listen,
guys, I'm gonna you're on thehot seat here.
This is not like, like, youknow, we're going be asking a
lot of questions. You know, alot of questions. I mean, that
company has been through a lot,you know, like what's what's
different what's different nowand and why should you know,
give them a chance to reallykind of explain themselves,
(31:24):
which, which I think needs tohappen because maybe clear up
some confusion and whatever.They've got their own dream now,
and that's great. Okay, so we'redoing that night one.
Then what do we do? Drink?Drinking is the next thing.
Cherryh Cansler (31:35):
Oh, absolutely.
Kelly Grogan (31:36):
We've got a party in the works.
Erle Dardick (31:39):
Oh, you do? Okay.
Kelly Grogan (31:40):
Austin, and I think, Shira, you mentioned
this. Maybe Austin is definitelyone of my favorites. It's one of
Cherryh Cansler (31:46):
mine too. Mean, Boston City great. Also, Austin
City Limits is going on duringReally? Yeah. So people want to
get there early before the fastcasual executive summit.
Will be like, I know chapelRowan's playing there one night.
I'm trying to get tickets tothat.
Kelly Grogan (32:03):
You just put them to the conference.
Cherryh Cansler (32:05):
Yeah. I'm like, can she just she can keynote
too? Yeah. Great. So it's.
Erle Dardick (32:10):
What does she know about catering? Probably
something.
Kelly Grogan (32:13):
The pink pony clubs got catering. Might.
Erle Dardick (32:16):
Yeah. They have catering in the back end of
their tour.
Cherryh Cansler (32:19):
They had a pink pony club pop up in LA a few
months, several months ago. Didpretty well
Kelly Grogan (32:25):
from what I hear. Everybody can cater. Yeah,
exactly.
Erle Dardick (32:29):
So do we have any, like, are you gonna be wrestling
out there?
Cherryh Cansler (32:32):
No wrestling.
Erle Dardick (32:33):
No wrestling
Cherryh Cansler (32:33):
this time. But what's different about this?
Erle Dardick (32:36):
How about riding bulls? Riding bulls?
Cherryh Cansler (32:37):
Well, we are gonna ride bulls at the Fast
Casual Summit the day before.
Kelly Grogan (32:40):
You'll have
Cherryh Cansler (32:41):
to come in early. And, you know, of course,
we're giving our operatorfriends deals. If they want to
come to both, you know, hit meup, share a C at NetWorld Media
Group. I'll get you a discount,of course, so you can attend
both because we know that theseare expensive an investment, but
you know, this is gonna be someinformation that I think you
guys will really enjoy. Butwhat's different about this year
(33:03):
is we are having our openingkeynotes and our reception at
the hotel, that we, the samehotel that we have, the Fast
Casual Executive Summit.
But then the next morning we'removing to El Arroyo, which is
the Mexican restaurant in Austinknown for as the funny sign
place. So the place where peopleare always taking their pictures
in front of, we're gonna have itthere all day. And so we're
(33:27):
excited about that because it'sgonna feel like we'll be in a
restaurant, in an event space,and they're gonna cater it. It's
just gonna make it, I feel moreas just gonna be more of a
workshop feel and intimate andreally people connecting. You
know, they're gonna hook us upwith some margaritas, and it's
gonna be great.
Erle Dardick (33:45):
Great. Great. So topically, Kelly, what are what
are we talking about? Like, whatdo you see what's the agenda?
Kelly Grogan (33:51):
Yeah. So the next day, we are kicking it off with
talking about third partymarketplaces and how do you
truly maximize them and get themto work with you instead of
trying to work against them.Definitely, I think such an
important topic, especially whenwe're talking about, you know,
percentage of catering sales.And some people say, yeah, I've
(34:11):
got, you know, 10% of, you know,catering sales, but 10% is
coming through our third partymarketplace. That's, that's a
dangerous number.
And so I'm really excited aboutthat session. And then we're
going to sort of dovetail thatinto the CRM side of things,
managing your database, managingyour customers, and how do you
sort of stay engaged with them.So that, you know, those are
(34:33):
some of those easy cateringsales, right? Just staying
present and visible with them.How do you build that regardless
of what your technology is?
How do you build out thatcustomer journey? So catering is
always top of mind?
Cherryh Cansler (34:45):
We have Michael from Caters Inn to talk about
that. We'll have a coupleoperators on that as well.
Great.
Erle Dardick (34:54):
What anything else you want to share before we?
Kelly Grogan (34:56):
And we're hitting it all. Go marketing,
perspective, how do you makesure that marketing, you know,
catering is part of everymarketing conversation? Yep. You
know, talking about the salesside of things, how do you truly
use, you know, go out there andget that business from a sales
perspective? What are those easywins?
How do you maximize your timeand and replicate yourself as a
(35:18):
salesperson? And then probablyone of the most important things
is the operation side of things.And how do you truly scale
within your four walls? How doyou get operator buy in? How do
you make sure every order isgoing out accurately and on time
and all that sort of good stuff?
Narrator (35:35):
And
Kelly Grogan (35:36):
obviously dabbling in just we've got some experts
up there, best practices, andthen we get to really end the
day with our top 30, you know,catering award winners, we've
got a parade with them, as wellas asking the experts. So, you
know, going back to that truecommunity engagement and being
able to ask the questions andget those answers. I'm excited
(35:58):
to have just, you know, peoplethat are ready to open up and
share their expertise, whathelped get them there and what's
keeping them there. So thatshould be a really fun one.
Erle Dardick (36:07):
A packed agenda, very exciting. And, I'm so glad
you're doing it this year,Kelly. You've done a great job.
You. Sure.
As usual, you've done a greatjob. Excited to see you guys
Cherryh Cansler (36:19):
in the your support, Earl. And, Kelly,
you've just done an amazing jobwith the content, so we're very
honored to have you on the teamthis year.
Erle Dardick (36:28):
Yeah. Awesome. And I think the other and it's a
collaboration. I think therotation is good. If I can
contribute a little bit.
So so okay. So we're gonna soI'm gonna let you guys go for
today, but I just like just torecap today, you know, we're
focused on community. We'refocused on education and
training. The partnershipbetween NetWorld and CaterLink.
(36:50):
CaterLink is a continuingeducation process.
NetWorld has the restaurantcatering workshop is the annual
workshop. And, Kelly, you know,you've been incredibly generous
in sharing, you know, strategiesand content with both of that,
both of those, and you're doingall the content this year, which
is great. And we're gonna covereverything in catering as it
(37:11):
relates to b to b channel. Ithink we're focused on
restaurants, but it also applieselsewhere. And it's everything
from technology platforms,sales, marketing, operations,
best practices, all of thatstuff.
But let's not shortchange thevalue of networking, which is
just the relationships and thepeople that are in the room,
(37:34):
which is always very nice. Soit's always great to see some
friends. I'm really lookingforward to seeing you both.
Cherryh Cansler (37:38):
That's my favorite part is reconnecting
with the
Erle Dardick (37:44):
with the
Cherryh Cansler (37:44):
restaurant family for sure. So yeah, you'll
get more information atcateringworkshop.com.
Erle Dardick (37:50):
That's it.
Cherryh Cansler (37:51):
Get the agenda. Cateringworkshop.com very easy
to remember. And we really hopethat you guys will come see us.
Erle Dardick (37:57):
And okay, great. And Kelly, where can people find
you?
Kelly Grogan (37:59):
Yeah, they can find me at crumbs. You can check
us out restaurantcrumbs.com.We're an agency dedicated to
incremental revenue forrestaurants and and helping with
all things catering. So check usout. We have our monthly seminar
with the catering team, thethird Thursday of every month
where we talk about what arejust some of those easy wins to
(38:20):
help grow your catering sales.
So check us out on LinkedIn,drop us a line, and and
obviously, see us at theworkshop.
Erle Dardick (38:26):
Obviously. Come on, Kelly. Obviously.
Kelly Grogan (38:29):
Yes. If
Erle Dardick (38:30):
we had our way, we'd make it free also.
Kelly Grogan (38:32):
Yes. Everybody would come.
Erle Dardick (38:34):
I know the world the world doesn't work like
that. We give you fun.
Cherryh Cansler (38:36):
It is very economical. You get your food.
You get your booze. You get allthe education, the networking.
So it's a really good deal.
Erle Dardick (38:44):
Alright. Good stuff, guys. Have a great day,
and, welcome back.
Narrator (38:48):
And that's the match. For the fight for
the off-premises greatness neverstops. So tune in next week for
more Catering Cage action. Whenour challenger steps into the
ring. New contender, newstrategy, same no holds barred
arena. We'll see you back at theCatering Cage.
Ladies and gentlemen, welcome to the Catoring Cage.
The lights are on, the crowd isroaring, and the industry's
toughest questions are steppinginto the ring. So strap in
because the bell is about toring.
Erle Dardick (00:21):
This is us. We're here welcome to another exciting
episode of the catering cagetoday. I've got Shira. I've got
Kelly. We're gonna talk aboutall things Austin.
We're gonna talk about the cityof Austin because, like, that's
a fun city. We're gonna talkabout fast casual. We're gonna
talk about restaurant, catering,workshop. Kelly wanna hear what
what you're up to. It's been agreat summer.
(00:42):
Like but first of all, like,how's summer? Kelly, what did
you do all summer?
Kelly Grogan (00:45):
Gosh. You know, the summer was a busy one. I
felt like I I talked a lot aboutcatering all summer, which a lot
of times people think it's aslow month, but, man, catering
was rocking all summer long. Soso that was good. Know, I was a
bunch of family occasions.
I've got baptisms and weddingsand engagement, you know, you
name it. And so I'm just justtrying to keep up.
Erle Dardick (01:06):
Well, you're everywhere. I I have to be
honest. Like, you are cateringthese days. I love I love it.
I'm because I'm out kayaking.
I'm thinking about how I'mgoing, like, Kelly's got Kelly's
catering. Been there, done But Ido want to talk about some gaps,
Kelly. We're going to get intothat a little bit because I just
feel like catering is still thisgiant word that people throw
(01:27):
around, it just means so manydifferent things to so many
different people. And I want totalk about that a little bit.
So.
Sure. How about you? Like what'shappening all summer? What did
do?
Cherryh Cansler (01:37):
It's been a whirlwind here also. We're crazy
busy at Fast Casual, gettingready for the Fast Casual
Executive Summit and theRestaurant Catering Workshop.
And personally, I took my oldestson to college a couple weeks
ago. My 13 year old niece movedin, took his room. So, I'm
raising a daughter now alongwith my other son.
(01:59):
It's been crazy and she'ssavage. She's, you know, makes
fun of what I wear and what Isay. And so it's a lot different
than having two boys.
Erle Dardick (02:10):
You got a girl in the house now.
Kelly Grogan (02:11):
Well, that's great.
Cherryh Cansler (02:12):
It is great. It's great. We go get our nails
done. She does some girl stuff.
Erle Dardick (02:16):
Yeah. That's nice. That's nice.
Cherryh Cansler (02:18):
My hair flipping going on from the both
of us.
Erle Dardick (02:22):
Well, it's great to have you on the show today,
I've been listen, what have Ibeen doing? I've been on Cortez
Island this summer enjoying thethe just supernatural British
Columbia, reconnecting like, youknow, chop wood, chop no, chop
wood, carry water. Yeah, carrywater, chop wood.
Cherryh Cansler (02:40):
Yeah,
Erle Dardick (02:42):
just in nature. It's been so nice, but you know,
always like, you know, cateringseeps into my thoughts all the
time. Even when I'm up there,you know there's things coming.
And you know this is a reallygreat time to talk about Kelly
like this market a little bit interms of what's happening.
Before we do that, let's justlet's just say this.
We've got the restaurantcatering workshop coming up on
what are the dates?
Cherryh Cansler (03:03):
October in Austin, right after the Fast
Casual Executive Summit, whichis also in Austin, October. So
two of us in one.
Erle Dardick (03:13):
So back to back. And this is a riff off of last
year, right? Because we kind ofresurrected this whole thing
last year, which I think was agreat success. And Kelly, you're
running all the content, Ithink, in terms of helping to
organize people and all that.How's that going?
Kelly Grogan (03:28):
Yeah. I think we've got some really great
partners and really greatcheerleaders that are wanting to
be part of this conference andcontinue just sort of the
education and make it a spacewhere everybody can be learning
and growing with and from eachother. And so I think not only
the sponsors that we have in theroom, but also I think some of
the speakers that we have, We'vegot experience coming from all
(03:52):
different phases of catering,all different angles of it. And
so I'm really excited about justsort of that that knowledge
share, which I think I'm gonnatry I'm gonna steal that from
you. I think you've said thatbefore, But that knowledge share
and knowledge exchange that'sgonna be happening in the room.
Erle Dardick (04:07):
Yeah. And and we learned last year, Kelly. Right?
Like, was a there was a widespectrum of beginners versus
experienced brands in the room,and we that that was some
feedback we got from from theattendees, you know. So so are
you addressing that?
Like, you doing some advancedstuff and some non advanced
stuff? Like, what what are youthinking?
Kelly Grogan (04:24):
Yeah. I think it's, you know, definitely on
the content side of things,tackling it from, you know,
sales, marketing ops. You know,obviously, you've got a great
segment in there on thetechnology piece as well. But I
think that we really structurethe content so that there are
key takeaways. I expecteverybody to be running out of
ink in their pens or typing awayfeverishly with the tips and
(04:46):
tricks that we have coming justbecause it is something where
regardless of what stage you'rein, I think that the speakers
are gonna be able to frame theirexperience and their tips and
tricks in ways that everybody inthe room is gonna be able to
say, okay, I could see how Iwould apply that in my space.
I think the other interestingthing is that we've got, you
know, different cuisine typesand different types of caterers
(05:07):
in the room. So, you know,whether it's a breakfast caterer
or it's somebody that is fullservice that's doing events, or
maybe it's some of those, youknow, just drop off and that's
all they do. I think we'rereally going to be able to sort
of showcase, you know, how youwould take these tips and tricks
and apply them in your day today and apply them Awesome. To
get
Erle Dardick (05:25):
And so Shira, so how's it going? And, like, how's
the event going? This is secondyear. How are feeling?
Cherryh Cansler (05:30):
I'm feeling really great. I am always like,
I'm a numbers person, so I'malways, like, back there going,
like, how many people we have?Know, we a home run for us would
be over 100 attendees, and weare way ahead where we were last
year at this time. We're like 30people ahead. You know, we don't
want to ever go over 150 peoplebecause we wanna keep it at that
(05:54):
workshop, but people are excitedabout it, already booking
hotels.
We've just a variety of brands.I'm excited because to your
point earlier, there's somesmaller brands, medium, larger
brands. You know, we haveTeriyaki Madness and Cowboy
Chicken and Dog House. And thenwe have some of the, you know,
Costa Vida and Bagel brands. Sowe have some of the larger
(06:14):
brands too that aren't huge.
You know, we have McAllister'sDeli. So there'll be a lot where
no matter where you are in yourcatering journey, think you can
really dial in with someone, atleast one person there will be
able to help. You know, I thinkeverybody's going to be able to
connect. And
Erle Dardick (06:30):
how about shout out to our sponsors? We?
Cherryh Cansler (06:33):
We deliver that as our number one, our top dog
this year. So they were lastyear too, and we're excited and
honored to have them back. Wehave our whole lineup, our
caters in, and we have just avariety of sponsors back and we
still have a couple ofsponsorships left, filling up
(06:55):
pretty much, but we have acouple panels left that we could
use a sponsor to moderate apanel if they're interested, but
Erle Dardick (07:02):
we're
Cherryh Cansler (07:03):
rocking and rolling. Kelly has been our
content queen baby, and she'sgetting it out of the park.
Erle Dardick (07:08):
Awesome. Awesome. Hey, Kelly, before we dive into
more content, I wanted to Hey,sure. Can we talk about the
partnership with CaterLink andwhat that's all about? Kelly, I
know you're supportingCaterLinked and Gabriel and
Terry have been working reallyhard.
It's been a year now, So it'sone year. I know it was a year.
Well, it'd be a year in Octoberthat we did the workshop and
(07:29):
then Gabriel and Terry came upwith this idea. The way that
it's taken form, we're over 300members there now, which is
super interesting. It's a freecommunity for operators and
we're seeing traction not justin restaurants, which is super
interesting, I think.
So we've actually got some it'scrossing into caterers.
(07:50):
Certainly, convenience stores,grocery has started to show up
here. And what's interesting iswe've got people coming from
other parts of the world, whichI thought was really cool. Yeah.
And so, you know, the ideabehind the Katarning community
is to have a continuingeducation platform throughout
the year, which basicallydovetail dovetails into this
(08:11):
annual workshop that we're doinghere.
And it'll be interesting, sothat's a great partnership. I'm
sure we're very grateful to youand your team and for helping to
set that up. So I look forwardto activating the Caterlink
network. Everybody should be atthis workshop. It really should
(08:31):
be.
And then I guess the question iswhy? And so this is really the
conversation, Kelly, I think interms of this workshop. As we
know the market now is morecrowded, certainly on
technology. There's so manyordering platforms for catering
now. And we're seeing thisconvergence.
(08:54):
We're seeing light versions, wesee these enterprise versions,
there's all this differentstuff, and some of it's working
and some of it's not working,nobody really wants to talk
about it. And we're going becareful in that. I've learned my
lesson. The conversation aroundtechnology is the best practices
of it, not any one company, justsort of what are the standards.
(09:16):
And I think it's all shaking outin terms of this consolidation
of tech, which is reallyinteresting.
So that's always a dance. It's ahard conversation. But what is
the difference this year to lastyear from your perspective in
terms of putting this contentstream together?
Kelly Grogan (09:33):
Yeah. I think that when we're looking at the
content and what we have and whois going to be in the room, I
think it really is about sort ofthat, you know, recognizing
there isn't a one size fits allwhen it comes to technology. And
technology is not something thathappens overnight when it comes
to any process inside of therestaurant. And so the approach
(09:55):
that we were really taking onthe content this year was how do
we make it so that there arethese key takeaways regardless
of what team or departmentyou're sitting in, that you can
take something back andimmediately implement it from
there. Highly focused on, Iwould say the education piece of
people telling their stories of,you know, whether it's the the
(10:15):
CEO that's sitting in the room,or it's the actual director of
catering that's manning,managing catering sales
managers, or it's the, you know,the catering sales managers that
are in the weeds inside of theaudience.
And so I think this year, wewere really specific in the way
that we were sort of pairingthose roles and positions
together
Erle Dardick (10:33):
so
Kelly Grogan (10:33):
that you could find a way to connect the CEO of
a company and a catering salesmanager so that even from a
leadership standpoint, acatering sales manager knows
what to ask for from that CEO.And that CEO knows how to better
support that catering salesmanager that's sitting inside of
the office. And when we'retalking about some of the gaps
that are in the industry rightnow, the sheer just management
(10:55):
of catering, regardless of whatany of those things and how do
we work together collectively asan entire corporate team is
something that I think is Ipersonally love to focus on
because I'm the first one to saythat catering sales manager,
that's one of the toughest jobsin the industry, right? You you
all you get told is just getmore orders, get more orders,
get more orders. And and if youdon't have the tools or support,
(11:18):
it can be very difficult to dothat.
And so I I know that especiallyon the catering side of things,
you guys have tapped into somevery important segments of it's
not all about technology and andyour catering sack. It's it's
how do you work together as ateam to truly make catering part
of your business. And that's notone size fits all.
Erle Dardick (11:37):
Right. Strategic alignment is the thing. Well,
love it because you're talkingabout creating engagement
between the C suite and thepeople doing the work. Many
organizations I go into, it'sstill disconnected. There's
always a catering champion, ahero in there.
(11:57):
Know them. Many of them come toour workshops and we know who
those people are. And we've beenwatching them grow as leaders.
So over the years they've been,they've been growing, they've
been nurturing, they started offas catering sales managers,
they've become director ofcatering now. And I'm going like
C suite, like when is the chiefcatering officers around the
corner?
Like who and when, Chipotle isdoing their thing. Everyone's
(12:21):
doing catering. Everyone's doingcatering. Sales are soft in all
channels. Let's face it.
So catering is catering,catering, catering. It always
surfaces up. And I find itamazing, just now watching
people really get this idea thatthe average order sizes are $420
Like how many takeout orders doyou need for that? That's some
(12:42):
of the subtleties. But the thingis when you're taking orders at
$420 a crack on average, andyou've got like seven of those
tomorrow.
Okay. Yeah. Right. And likedifferent business. You said it,
Kelly.
I didn't say it. You said it.And I'll tell you not only
different business, butcompeting for resources within
(13:04):
your existing operation. Howmany let's call it $420 times, I
don't $4.20 is easy catersnumbers, let's say average,
let's call it 10 orders. Sothat's $4,200 a day.
How many back to back $4,200 adays do you have to have before
(13:25):
somebody says, wait a minuteguys, this is half our business.
Where's my chief cateringofficer? Like, how many of
those?
Kelly Grogan (13:33):
Yeah. I mean, I I think it you know? And and it
depends. Right? Depends on thesize of the organization,
depends on it.
But, you know, when you'relooking at those types of
numbers, I mean, think that somerestaurants don't even do that
with their regular business.
Erle Dardick (13:48):
Right? I know. I know.
Kelly Grogan (13:49):
But and those restaurants will have a CEO or a
COO. And and so looking at itfrom a a catering perspective,
it's like if you take the timeto internalize that this is a
growth channel for yourbusiness, and and you see that
and you want that and yourecognize the many benefits,
that's when you have to startdoubling down and investing in
(14:10):
that because that's otherwise,it's it's sloppy. It feels
really hard. It becomes taskingon operations. And so, gosh, I
mean, I I would hope you get twodays like that, and suddenly you
say, wait a minute.
This is an important thing thatI should be looking at.
Erle Dardick (14:25):
Right. I'm talking to some operators where catering
is coming up on 25% of theirsales. And there's room to go.
And then I get brands who callme, Earl, we just want to get to
6%. And I'm going, okay, well,that's good, 200 locations.
But here are some people in yourspace that are doing 25, and
(14:47):
they're going like, do you mean25? And going like, they've been
at it for longer. It's in theDNA. It's deep in the culture.
They've been investing fordecades.
And now the payoff is so greatfor them because in this
environment, as we're alllearning, that catering is just
such a core, it's core to thestrategy now of restaurants for
sure. But I think all foodservice operators, you know?
Kelly Grogan (15:10):
Yeah, I think it's got to be similar, Sharon, you
probably see this in just sortof that fast casual space. But
it's almost like the tippingpoint of when does opening a
restaurant not become sodifficult? Right? Like, when
you've got okay. You're growingand you're at five units and six
units, and then suddenly you getto that, you know, 15 to 20
units, and you sort of flip thescale.
(15:32):
I feel like catering is probablysimilar to that. Right? When
you're at that sort of 6% mark,you know, lower than that, it's
still kind of an afterthought.You're struggling. Those those
$4,000 days, they they're verydifficult, and and the whole
team struggles.
Yeah. But then suddenly, as soonas you hit that breaking point
where it's like, okay. Wait aminute. This is consistent
(15:52):
revenue for us, like, we'rewe're growing. I think it it
starts to get easier as you seethat number grow and become more
consistent and more part youknow, an important part of the
business.
Cherryh Cansler (16:03):
Yeah, I think the especially right now in the
fast casual industry, the brandsthat are taking the time and
adding catering from thebeginning, even maybe not
waiting until they have 10,maybe it's even two or three. I
was just, we were just on mylast podcast, Fast Casual Nation
with the CEO of Lime Fresh withPatrick, and they have 10, I
(16:24):
think he said, but he's got adirect, you know, two dedicated
catering people, one in theOrlando area and one in the
Miami area, and they only have10, but they're doing a huge
amount of catering. He was like,when I asked him about catering,
he was like, oh my gosh, it isjust exploding. And so they
might not have the chiefcatering officer yet, but it's
(16:45):
headed in that direction.
Kelly Grogan (16:46):
And so
Cherryh Cansler (16:46):
I think a lot of these other up and coming
smaller brands are seeing thatif they want to get
Narrator (16:51):
to
Cherryh Cansler (16:51):
that unit that has 20 or 30 or 40, they're
going to have to invest incatering. And it's an easier
way. It's just a revenue streamthat it's leaving money on the
table when you're not doing it.So I feel like all these brands
that I've been interviewinglately, it's catering is you
know, third party and cateringare their their big pushes right
now.
Erle Dardick (17:11):
Yeah. Well, Patrick's been there forever.
Mean, he's been at, know, it'swhy his numbers are so good,
but, you know, you should tellhim, Earl said, you know, hey,
Patrick, you should change thename to, like, Lime Fresh and
Catering Company. Try that.
Cherryh Cansler (17:23):
It might work. Might work.
Erle Dardick (17:24):
All of a sudden.
Cherryh Cansler (17:25):
He's really pushing it hard. He said, you
know, catering is.
Erle Dardick (17:29):
Is what they're focused
Cherryh Cansler (17:29):
on right now.
Erle Dardick (17:30):
Yeah. All of a sudden, a 20% lift on sales just
by putting the word catering inyour name. I mean, can you
imagine? I mean, really? That'sa very difficult thing for
restaurants to get in theirminds.
Cherryh Cansler (17:42):
Well, they're a twenty one year old brand, And
so he's probably thinking, Oh, Idon't want
Erle Dardick (17:48):
I don't want know, I know, it's like, you know, the
world has changed here. Know,it's like it's changing so
rapidly. I mean, I think theconvergence between all food
service operators is, you know,sales are so thin and, you know,
in each individual channel ontheir own that you have to go
all the channels to makeanything work today. And then
you've got this hybrid operationbetween what are first party
(18:10):
transactions in these channelsversus these third party
partnerships. Where do you makeyour money is the question.
I think that the jury's not outon that yet. We're still trying
to understand what is the rightmix for an operation.
Cherryh Cansler (18:28):
Last week we just reported on Chipotle
launching their, I guess it'skind of baby catering, for four
to six people. And I thought,well, haven't they already been
doing their make their ownburrito bowls? And I guess not,
the thing was, this was a playto get to the smaller, Catering
sounds overwhelming of an officeof 50, but if you have six
(18:51):
people at your house, you canstill do catering.
Erle Dardick (18:54):
Well, they have all the data. They must know
that their customers must wantcustom burrito bowls at the
boardroom table, or theywouldn't be doing it, I suppose.
But, you know, I I, you know, Iguess if you can set it up,
like, with, like, sort of a aburrito bar kind of situation,
it works. Right? So people cankinda make their own stuff, and
that's no different than what,you know, Red Robin's done, for
(19:14):
example, with their burger bars.
You know?
Cherryh Cansler (19:16):
Right.
Erle Dardick (19:16):
You know, get the burger, you get the condiments,
it's all separate, load it up,make your own burger. So I
think, you know, it's all kindof moving in that direction.
It'll be interesting to see, youknow, what what what you know,
what all these brands end updoing. But I mean, me, catering
is so exciting. Kelly, it's soexciting to watch you flourish
(19:37):
as just a leader in ourindustry, somebody that's rising
above.
Everybody's going to you for,Kelly, how do I do more
catering? And I think it's justwonderful.
Kelly Grogan (19:49):
Yeah, I think for me, it's something I love
talking about. So that hasdefinitely made it easier. But I
think recognizing, you know, thethe importance of it can be just
an absolute game changer when itcomes to restaurants, keeping
the doors open, hiring anothermanager, growing it, like, those
types of things. But I I willsay, Earl, I you've built an
(20:12):
industry and a community aroundit. And I think that that makes
it that much easier when we areall constantly seeing each
other's names and and findingways to collaborate together,
you know, that hasn'tnecessarily existed.
And so while I this workshop isgonna be amazing for doing that
live and in person and andreally getting some just, you
know, raw, conversationsstarted, one of my favorite
(20:35):
things is is seeing just thequestions, the honest questions
pop up inside of CaterLink of,you know, I you know, how I I
got this catering order thatI've been begging for for six
months. And and so being able toshare the tips and tricks back
and forth on that, I think weall know catering is a
relationship driven business.And yes, you need catering, you
need to have your thoserelationships to grow your
(20:57):
business. But I think eveninternally as an industry, those
relationships amongst all of usthat are in catering are, we're
literally helping to raise theawareness and raise the
effectiveness of catering in thespace. So, obviously, kudos to
you, the grandfather ofcatering.
Erle Dardick (21:17):
Great soon to be the great
Kelly Grogan (21:18):
grandfather. You know,
Erle Dardick (21:25):
you gotta connect with your mortality. Look, had
my time. I came through. I hadmy run. I'm very honored just to
continue to be included.
And I would say, this industryhas blown up. I wrote the book.
I did all that. I was very earlythinking in the space, of
course. Was thinking different.
We were thinking differently.And that and that was a great
(21:47):
journey. But, I mean, it's justit's just there's it's so much
it's it's way surpassedanything. Me, I'm just one guy
in this. Like, there's so manypeople that are now, like,
advanced their thinking and justthrough experiencing and doing
and, you know, over the yearsinvesting.
And so and and that's often andand that's like, what would I
(22:09):
call that? That's like a mixedemotion, really, because it's
kinda like, okay. Well,sometimes it's a love hate thing
for me. Like, love it. Andsometimes I go like, what am I
doing?
I hate it. I've just been doingthis for so like, I don't wanna
get another plane, go to anotherconference. But but, you know,
but but the truth is I do, butI'm trying to think, like, what
for? You know? Like, why?
And what I'm trying to do istrying to go, okay. Like, where
(22:31):
is this thing going next? I'mtrying to spend my time there.
Because, you know, there's somany people out there and
amazing leaders like you, Kelly,who you know, you guys can do
the how to circles around me.Like, it's just like, you know,
I don't know how to anymore.
What do I know? 1996
Cherryh Cansler (22:48):
You still know.
Erle Dardick (22:49):
1996 is a long time ago. I don't even think
some of you were born yet, butmaybe you were. I don't know.
Cherryh Cansler (22:58):
I was just getting my driver's license.
Erle Dardick (23:00):
Exactly. Okay, so here we are. So we've got this
CADRLink thing going. We've gotthis workshop happening. If you
have to put a vision out there,mean, I would love to see,
Kelly, and this is a great thingto concentrate on and share,
maybe we can talk more aboutthis, is there needs to be more
C level engagement because Ialways see like year after year
(23:24):
after year it's always thecatering heroes and heroines
that are there, know, andthey're toeing the line for
these brands that have hundredsof locations.
They have very small and leanteams as you know, They're
competing for resources in theseorganizations constantly, and
it's never enough, know, neverenough. And so I think it would
(23:46):
be really interesting to createlike a track in this process,
and maybe this is a next yearthing as opposed to a this year
thing. But I really want tofocus on how do you get C level
engagement within the context ofcatering and bring those cohorts
together and get them talkingabout their businesses together.
Because there are some thatthere's so much learning that
(24:08):
has to happen across thestrategic element, which is
really giving people thecomfort, confidence and
knowledge they need to unlockthe bank. Okay.
Right, Kelly?
Kelly Grogan (24:23):
Yeah.
Erle Dardick (24:24):
Right. Because you need money to get technology.
You need money to get vans. Youneed money to train people, to
hire good talent. Call centerscost money.
Packaging costs money. Manybrands are afraid to do that
because either they're not thereyet, they don't have enough
information and data to makethat investment, or they don't
(24:47):
know how. So they should reallyshortchange the program.
Exactly. And therefore, growthis limited.
So if you want to know why youdon't have catering sales, just
look at what you're doing inyour catering effort. If you're
not putting effort, you're notgoing to sit. I mean, right?
Cherryh Cansler (25:05):
Yeah, but I do think there's a lot of
challenges too. If you're like,like, where do you start? Like
you were saying earlier, Earl,there's just a ton of different
platforms. So if I'm a CEO and Ihave six restaurants, I would
just, I would be overwhelmedwith all the options. Like, I
don't even know
Erle Dardick (25:22):
how Totally. Totally.
Cherryh Cansler (25:23):
The company and they're like, I'll interview
them for stories and stuff,they're like, we don't even
know. Like, everybody's tellingme that I'll I'll solve their
problems. Everybody's trying togive me a subscription that's
20, you know Totally. A monthper store or whatever. It's adds
But that adds up.
Know?
Erle Dardick (25:39):
Oh my god.
Cherryh Cansler (25:40):
They don't know what to they don't even know
where to to go.
Erle Dardick (25:43):
Listen. There's so much fake news, Cheryl. And I
mean, I know we're in the newsbusiness, but I got to say it.
Not pointing fingers at any onecompany. Okay?
There's just, there's a lot ofconfusion and there's a lot of
misinformation. And that's whypeople like Kelly are so
critical. Right? Because Kellyis just, you know, showing
shining the light. She'sshining, though she shines the
(26:05):
light, people still look theother way.
It's like, I know that becauseI, that was, that's my life.
Cherryh Cansler (26:11):
Yeah. Well, what I'm hoping with the, what
this workshop will do is like wesaid, there's all different
levels of sizes and we'rehoping, and Kelly's been working
with them to share theirstories. So maybe, you know, if
you have 20 locations and youcan look and learn what that guy
with the 20 locations did. Whoseplatform are they using? So
we're really hoping that peoplewill be open and willing to
(26:33):
discuss all the good and all thebad, what they've learned.
Other people, you know, we gottatake everybody with us if we
wanna go.
Erle Dardick (26:39):
Yeah, for sure. For sure. And I mean, and, you
know, all yeah. I mean, it doesSome of it begins and ends with
technology. You can't scale aB2B catering program today
without a technology platform.
And that has to play in theecosystem between payments,
point of sale, loyalty, youknow, all the marketplace stuff,
(27:01):
back office. I mean, we know thecomplexity of restaurant
technology stacks, Kelly. We'rein it all day. Right?
Kelly Grogan (27:06):
I mean, we can't it's it's 2025, and we still
can't even get, you know, thirdparties correct, and we can't
get on like, we can't even getsome of the other ordering
channels correct. So it is socomplex.
Erle Dardick (27:19):
The reason is because it's the tail wagging
the dog and that's part of thechallenge. Where we are in our
evolution as an industry and theadoption of technology,
Typically restaurants are slowto adopt and budgets are very
constrained. If you look at theconvenience store industry, for
example, lots of budget fortechnology. As a result, they
(27:44):
are crushing. They're nowstarting to compete.
Seven Eleven is in restaurantbusiness. They should be at Fast
Casual. They should be at ourworkshops. They are part of
CaterLink. Coming.
They have so restaurants need toreally understand that they have
to amp up their investments. Andthis is a hard thing in this
environment because mostrestaurants are underwater now.
(28:08):
It's very difficult. So it'sreally a chicken and egg thing.
Like how do you but the only wayout of it is to get more sales.
There's no other way.
Kelly Grogan (28:15):
Right.
Cherryh Cansler (28:16):
It's old school stuff too. Like like I was
saying, Patrick has hisdedicated people. It's those
people going grassroots
Erle Dardick (28:22):
and going
Cherryh Cansler (28:23):
schools and dropping off. Like I was
telling, thinking the other daywhat I want to do for my next
part of my career. I'm like,maybe I just want to go like be
a caring person and like send,bring sandwiches to schools and,
you know, give coupons. I justthink talk to people all day.
Would be so fun.
Erle Dardick (28:39):
You'd be really good at it. But it is that,
sure. And so the question is,why is it that? This is like
what you just said is so subtleand so important because every
operator, I don't care if you'relike one unit or you're part of
a franchise system and you havesix or 10 units, or maybe you
(29:02):
own your own brand, or maybeyou're a franchisor. The whole
thing is about getting back intothe community.
That's the whole thing.
Cherryh Cansler (29:13):
It's the whole relationship thing, like
everything is.
Erle Dardick (29:15):
Totally. So yeah, exactly. So going local is the
way to get more catering sales.And so that's why people like
Patrick who are doing it right,they have first party effort.
They do answer their phones.
(29:36):
They do take orders. I won'tmention the order management
system they're using, but it'sone of the good ones. There's
lots of good ones. There's a fewout there. They're using that,
and they have been for a longtime.
He invested in infrastructuremany years ago, And now in this
environment, it's paying offbecause he's made the
investment. So great model andsomething we should get Patrick
(30:00):
to get up there and tell hisstory. Will he do that?
Cherryh Cansler (30:04):
I don't know. I probably, I mentioned it to him
today, right off the end of thepodcast. So I told him I'd send
him some info. I'm alwaystwisting people's arms to try to
get him on stage.
Erle Dardick (30:16):
Totally. So, so Kelly, let's dovetail a little
bit into sort of the program forthe day. So, so, so what are we
covering? What happens likefirst night? Oh yeah, we'll get
there.
It's gonna be so fun. We'regonna have, what, what are we
gonna do?
Kelly Grogan (30:26):
Yeah. First night we have our sort of opening
session. Sharon and I are gonnakick it off. I have got a great
presentation queuing up withChristian from Deliver That
Team. And so I think that thatwill, as the kids say, get the
people going.
So I feel really good aboutthat. And that's to set the
(30:46):
stage for you to come on andtalk about catering technology.
Erle Dardick (30:49):
Well, that night? Am I doing it that night? Yeah.
Yeah. Oh, I thought, oh, it'sthat night.
Okay. So okay. Well, that'd befun.
Cherryh Cansler (30:58):
Media your friends at Monkey Media, we'll
be doing that with you, Earl.
Erle Dardick (31:02):
Yeah. With Courtney and Darren. So that's
gonna be fun. I have I actuallywarned them. I said, listen,
guys, I'm gonna you're on thehot seat here.
This is not like, like, youknow, we're going be asking a
lot of questions. You know, alot of questions. I mean, that
company has been through a lot,you know, like what's what's
different what's different nowand and why should you know,
give them a chance to reallykind of explain themselves,
(31:24):
which, which I think needs tohappen because maybe clear up
some confusion and whatever.They've got their own dream now,
and that's great. Okay, so we'redoing that night one.
Then what do we do? Drink?Drinking is the next thing.
Cherryh Cansler (31:35):
Oh, absolutely.
Kelly Grogan (31:36):
We've got a party in the works.
Erle Dardick (31:39):
Oh, you do? Okay.
Kelly Grogan (31:40):
Austin, and I think, Shira, you mentioned
this. Maybe Austin is definitelyone of my favorites. It's one of
Cherryh Cansler (31:46):
mine too. Mean, Boston City great. Also, Austin
City Limits is going on duringReally? Yeah. So people want to
get there early before the fastcasual executive summit.
Will be like, I know chapelRowan's playing there one night.
I'm trying to get tickets tothat.
Kelly Grogan (32:03):
You just put them to the conference.
Cherryh Cansler (32:05):
Yeah. I'm like, can she just she can keynote
too? Yeah. Great. So it's.
Erle Dardick (32:10):
What does she know about catering? Probably
something.
Kelly Grogan (32:13):
The pink pony clubs got catering. Might.
Erle Dardick (32:16):
Yeah. They have catering in the back end of
their tour.
Cherryh Cansler (32:19):
They had a pink pony club pop up in LA a few
months, several months ago. Didpretty well
Kelly Grogan (32:25):
from what I hear. Everybody can cater. Yeah,
exactly.
Erle Dardick (32:29):
So do we have any, like, are you gonna be wrestling
out there?
Cherryh Cansler (32:32):
No wrestling.
Erle Dardick (32:33):
No wrestling
Cherryh Cansler (32:33):
this time. But what's different about this?
Erle Dardick (32:36):
How about riding bulls? Riding bulls?
Cherryh Cansler (32:37):
Well, we are gonna ride bulls at the Fast
Casual Summit the day before.
Kelly Grogan (32:40):
You'll have
Cherryh Cansler (32:41):
to come in early. And, you know, of course,
we're giving our operatorfriends deals. If they want to
come to both, you know, hit meup, share a C at NetWorld Media
Group. I'll get you a discount,of course, so you can attend
both because we know that theseare expensive an investment, but
you know, this is gonna be someinformation that I think you
guys will really enjoy. Butwhat's different about this year
(33:03):
is we are having our openingkeynotes and our reception at
the hotel, that we, the samehotel that we have, the Fast
Casual Executive Summit.
But then the next morning we'removing to El Arroyo, which is
the Mexican restaurant in Austinknown for as the funny sign
place. So the place where peopleare always taking their pictures
in front of, we're gonna have itthere all day. And so we're
(33:27):
excited about that because it'sgonna feel like we'll be in a
restaurant, in an event space,and they're gonna cater it. It's
just gonna make it, I feel moreas just gonna be more of a
workshop feel and intimate andreally people connecting. You
know, they're gonna hook us upwith some margaritas, and it's
gonna be great.
Erle Dardick (33:45):
Great. Great. So topically, Kelly, what are what
are we talking about? Like, whatdo you see what's the agenda?
Kelly Grogan (33:51):
Yeah. So the next day, we are kicking it off with
talking about third partymarketplaces and how do you
truly maximize them and get themto work with you instead of
trying to work against them.Definitely, I think such an
important topic, especially whenwe're talking about, you know,
percentage of catering sales.And some people say, yeah, I've
(34:11):
got, you know, 10% of, you know,catering sales, but 10% is
coming through our third partymarketplace. That's, that's a
dangerous number.
And so I'm really excited aboutthat session. And then we're
going to sort of dovetail thatinto the CRM side of things,
managing your database, managingyour customers, and how do you
sort of stay engaged with them.So that, you know, those are
(34:33):
some of those easy cateringsales, right? Just staying
present and visible with them.How do you build that regardless
of what your technology is?
How do you build out thatcustomer journey? So catering is
always top of mind?
Cherryh Cansler (34:45):
We have Michael from Caters Inn to talk about
that. We'll have a coupleoperators on that as well.
Great.
Erle Dardick (34:54):
What anything else you want to share before we?
Kelly Grogan (34:56):
And we're hitting it all. Go marketing,
perspective, how do you makesure that marketing, you know,
catering is part of everymarketing conversation? Yep. You
know, talking about the salesside of things, how do you truly
use, you know, go out there andget that business from a sales
perspective? What are those easywins?
How do you maximize your timeand and replicate yourself as a
(35:18):
salesperson? And then probablyone of the most important things
is the operation side of things.And how do you truly scale
within your four walls? How doyou get operator buy in? How do
you make sure every order isgoing out accurately and on time
and all that sort of good stuff?
Narrator (35:35):
And
Kelly Grogan (35:36):
obviously dabbling in just we've got some experts
up there, best practices, andthen we get to really end the
day with our top 30, you know,catering award winners, we've
got a parade with them, as wellas asking the experts. So, you
know, going back to that truecommunity engagement and being
able to ask the questions andget those answers. I'm excited
(35:58):
to have just, you know, peoplethat are ready to open up and
share their expertise, whathelped get them there and what's
keeping them there. So thatshould be a really fun one.
Erle Dardick (36:07):
A packed agenda, very exciting. And, I'm so glad
you're doing it this year,Kelly. You've done a great job.
You. Sure.
As usual, you've done a greatjob. Excited to see you guys
Cherryh Cansler (36:19):
in the your support, Earl. And, Kelly,
you've just done an amazing jobwith the content, so we're very
honored to have you on the teamthis year.
Erle Dardick (36:28):
Yeah. Awesome. And I think the other and it's a
collaboration. I think therotation is good. If I can
contribute a little bit.
So so okay. So we're gonna soI'm gonna let you guys go for
today, but I just like just torecap today, you know, we're
focused on community. We'refocused on education and
training. The partnershipbetween NetWorld and CaterLink.
(36:50):
CaterLink is a continuingeducation process.
NetWorld has the restaurantcatering workshop is the annual
workshop. And, Kelly, you know,you've been incredibly generous
in sharing, you know, strategiesand content with both of that,
both of those, and you're doingall the content this year, which
is great. And we're gonna covereverything in catering as it
(37:11):
relates to b to b channel. Ithink we're focused on
restaurants, but it also applieselsewhere. And it's everything
from technology platforms,sales, marketing, operations,
best practices, all of thatstuff.
But let's not shortchange thevalue of networking, which is
just the relationships and thepeople that are in the room,
(37:34):
which is always very nice. Soit's always great to see some
friends. I'm really lookingforward to seeing you both.
Cherryh Cansler (37:38):
That's my favorite part is reconnecting
with the
Erle Dardick (37:44):
with the
Cherryh Cansler (37:44):
restaurant family for sure. So yeah, you'll
get more information atcateringworkshop.com.
Erle Dardick (37:50):
That's it.
Cherryh Cansler (37:51):
Get the agenda. Cateringworkshop.com very easy
to remember. And we really hopethat you guys will come see us.
Erle Dardick (37:57):
And okay, great. And Kelly, where can people find
you?
Kelly Grogan (37:59):
Yeah, they can find me at crumbs. You can check
us out restaurantcrumbs.com.We're an agency dedicated to
incremental revenue forrestaurants and and helping with
all things catering. So check usout. We have our monthly seminar
with the catering team, thethird Thursday of every month
where we talk about what arejust some of those easy wins to
(38:20):
help grow your catering sales.
So check us out on LinkedIn,drop us a line, and and
obviously, see us at theworkshop.
Erle Dardick (38:26):
Obviously. Come on, Kelly. Obviously.
Kelly Grogan (38:29):
Yes. If
Erle Dardick (38:30):
we had our way, we'd make it free also.
Kelly Grogan (38:32):
Yes. Everybody would come.
Erle Dardick (38:34):
I know the world the world doesn't work like
that. We give you fun.
Cherryh Cansler (38:36):
It is very economical. You get your food.
You get your booze. You get allthe education, the networking.
So it's a really good deal.
Erle Dardick (38:44):
Alright. Good stuff, guys. Have a great day,
and, welcome back.
Narrator (38:48):
And that's the match. For the fight for
the off-premises greatness neverstops. So tune in next week for
more Catering Cage action. Whenour challenger steps into the
ring. New contender, newstrategy, same no holds barred
arena. We'll see you back at theCatering Cage.
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